Creating Spanish Churro Pancakes is simple when you follow these easy steps:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
2. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.
4. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or additional butter.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Dust with Cinnamon Sugar: In a small bowl, mix together extra granulated sugar and ground cinnamon. Once the pancakes are cooked, immediately sprinkle the cinnamon sugar mixture on top.
7. Repeat: Continue the process until all the batter is used, greasing the skillet as needed.
8. Serve Warm: Stack the pancakes on a plate and serve immediately, drizzled with maple syrup or chocolate sauce if desired.

By following these steps, you’ll create a stack of Spanish Churro Pancakes that are sure to impress.